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BEEF (a la Polonaise)

Mix some bread-crumbs with minced onion, a little butter, pepper and salt. Get a piece of beef, about four or five pounds, trim neatly, and insert the above stuffing into incisions made in the meat. These incisions should not be through, or the forcemeat will fall out into the stewpan. Put the meat into a stewpan, with a little butter and very little water, and stew until tender. Thicken the gravy with a tea-spoonful of brown thickening; or, failing this, with a quarter of an ounce of butter rolled in flour. Time to stew, three hours. Probable cost, 4s. 6d.